How I did it:
Brine for 14 hours
Lots of garlic and butter
More butter
Root veggies and chicken stock
Baked for 30 min at 500 deg F
Turned down to 350 deg F
Cooked until internal thigh temp read 181 and breast at 161.
- Temperature probe issues caused some gaps in the data.
- Also learned to fully insert probe when checking temp out of the oven.
- Also also learned there's plenty of wiggle room for roasting time, still keeping the turkey moist.
- One hour roasting time is probably perfect. Maybe because of Brining?
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